Stir-Fried Rice Cakes (Chao Nian Gao/炒年糕)
User Reviews
5
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Prep Time
12 mins
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Additional Time
6 mins
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Total Time
18 mins
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Servings
4
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Calories
469 kcal
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Course
Main Course
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Cuisine
Chinese
Stir-Fried Rice Cakes (Chao Nian Gao/炒年糕)
Description
This Stir-Fried Rice Cakes recipe begins by preparing the rice cakes—either rinsed if chilled/frozen or soaked if dried—to achieve a tender yet chewy texture. The chicken is marinated briefly with cornstarch, Shaoxing rice wine, and water for moisture and tenderness, then seared until lightly golden. The vegetables, including shiitake mushrooms and bok choy, are stir-fried with minced ginger and garlic to develop fragrance.
Rice cakes are then added atop the vegetables, with stock and light and dark soy sauces creating a savory, umami-rich base. Sesame oil and white pepper provide a finishing flavor touch. This combination yields a dish with diverse textures: tender meat, crisp greens, and pliable rice cakes.
Variations with other proteins, such as pork or shrimp, are possible. Using soaked dried shiitake mushrooms enhances flavor. Retaining soaking water from mushrooms can add depth when substituting stock. The stir-fry approach highlights quick cooking with layered seasonings for a comforting, substantial meal.
Ingredients
- 1 lb rice cakes sliced
For the chicken
- 1 piece chicken breast sliced (see note 1 & 2)
- ½ tablespoon cornstarch
- ½ tablespoon Shaoxing rice wine
- 1 tablespoon water
- 1 tablespoon neutral cooking oil divided
For stir-frying
- 1 tablespoon neutral cooking oil
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 8 piece shiitake mushrooms sliced (see note 3)
- 2 head bok choy chopped
- ½ cup stock or water (see note 3, unsalted
- 1 tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon ground white pepper
- ⅛ teaspoon salt or to taste
Instructions
Prepare the Rice Cakes
- If using chilled or frozen rice cakes: Rinse them under warm water to separate the pieces (No soaking or thawing needed). Drain Well.
- If using dried rice cakes: Soak them in water as per package directions until soft. Drain thoroughly.
Cook the Chicken
- In a bowl, mix chicken slices with cornstarch, Shaoxing rice wine, and water until the chicken absorbs the mixture. Stir in ⅓ tablespoon of oil to coat the meat, then let it sit for 10 minutes.
- Pour the remaining ⅔ tablespoon of oil into a hot wok/skillet, and spread the chicken in one layer. Sear over medium-high heat until the underside is golden, then stir to cook the other side until no pinkness remains. Dish out the chicken and set aside.
Stir-fry the Dish
- Add another tablespoon of oil, then ginger and garlic. Sizzle them until fragrant. Stir in shiitake mushrooms and toss for 30 seconds. Then Bok Choy goes in.
- Place drained rice cakes on top of the vegetables. Pour in stock or water and bring it to a gentle simmer.
- Turn the heat to low and cover with a lid. Leave to steam for about 3 minutes until the rice cakes are cooked through yet remain a chewy texture.
- Return the chicken to the wok, along with the seasonings: light soy sauce, dark soy sauce, white pepper, sesame oil, and salt. Turn the heat up to high and toss until there is little liquid can be seen. Dish out and serve immediately.
Notes
- Chicken thighs or other proteins like pork, beef, lamb, shrimp, eggs, or smoked tofu can replace chicken breast.
- If using dried shiitake mushrooms, soak them in hot water for about 30 minutes before use; keep the soaking water to substitute part of the stock or water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 469kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 1070mg | 45% |
| Potassium | 1377mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 18783IU | 376% |
| Vitamin C | 190mg | 211% |
| Calcium | 448mg | 45% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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